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Red Pepper Sauce


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Ingredients

4 portion(s)

  • 2 --- red capsicums
  • 1 tbsp Vegetable Stock ECB
  • 3 tbsp lemon juice
  • 1/4 cup Nutritional Yeast
  • 1/2 cup Pine nuts, Optional (will make creamy consistency)
  • 3 cloves garlic
  • 1 tsp Dried chilli, Adjust to preference
  • 8 --- fresh basil leaves
  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Cut capsicum into quarters and roast shinny side up until skin starts to bubble and small burn patches appear (no larger than a 5 cent piece)

     

  2. Cook 3 min/Varoma temp/speed 1

  3. Place all ingredients into mixing bowl 2min/speed 9

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Accessories you need

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Tip

Place left over sauce into an ice cube tray and freeze to save as ready to use sauce

 

Inspired by //thevegan8.com/2014/03/04/creamy-red-pepper-sauce-with-fresh-basil/


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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